The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1887-06-04
KEEP ONLY THE BEST.
Why Every Cow in the Herd ShOdld Be
Up to the Highest Standard.

why Every Cow in the Heru Shodlu lie /
Up to the Highest Standard.
In dairying as in every other kind of
business, what it pays to do at all, it
pays to do well. 1t is not mark OF
economy or good judgment to keep a
lot of nondescripts in herd of milch
cows, lot of Indifferent or nearly
worthless creatures to keep down the
average and reduce profits. 1t costs
no more to keep good cows than poor
ones. Every member of the herd
should be up to the highest possible
standard. In this line of thought and
suggestion a writer says; IF the
farmer finds sheep profitable on his
hill pastures, he studies their peculiar
tiles, calculates the market, and finds
what is for his interest to breed,
whether for wool or for mutton or
both, and shapes his course according
ly. So in the dairy, if fine butter is to
be the speciality, cows that give good
quantity of rich milk are desir able.
Very likely the mind will run to the
comely Jerseys, for in this breed, it
will be conceded, we have the best dis
tinctivcly butter cow.
But every COW of whichever breed
may be chosen, will not possess to de-
sirable degree those qualities which
will make her continuance in the dairy
desirable. Not every cow because she
happens to have Jersey blood in her
veins, will make butter of a quantity
which will suit the present fastidious-
ness of the market. One COW of dairy
may give good quality of milk, but
her butter lack good color and even
right texture. One COW of this kind in
a herd will deteriorate the product Of
several better ones if the cream is all
churned together.
The patrons of creamery, a portion
of them, may have cows deficient in the
particulars just named. II there are
| quite number of such cows comprised
within the circuit of the cream gather.
er's route, the product turned out at
the creamery will be effected, more or
less. The butter will be lacking in that
texture which is very desirable to suit
the palate of fastidious market. The
work of color can be remeded, but it
is not so satisfactory to customers when
told that their butter is artifcially col
or d. The natural rich golden product
is what makes market for itself at
good prices.
Here, then, is study for the dairy.
man. What is for the interest of all
patrons is for the good of each individ-
ual. Every patron is bound by sell
fish interest, if by no other motive, to
make his individual herd of cows first
class in every respect, for it is only by
having first-cf6ss cream that frst-c ASS
butter can be made. The individual
may think his one or two COWS in so
large number as the aggregate will
make no difference, and so may his
neighbors on his right hand and on his
left hand and over on the cross roads,
and among them all they defeat the
ends most desirable to gain, as good
butter product as can be made.
ut is not good economy to keep a
COW which does not make first-class
butter and good quantity of it. II
costs nearly as much to keep COW
which will make but six pounds of but
ter week while she gives milk ant
will go dry two months before calvine
again, and prove farrow two years il
five at that, as it does one which viii
make her eight to ten pounds of butter
: in week and bother her owner to dry
her off before her period of CESSATION il
7 closed, and give her owner cal
: promptly every year. But little argu
ment need be used to prove which o
the two sorts of cows will be mos
profitable.
1T is a duty the farmer owes to him
self to see that his cows are payin,
him fair price for the food and atten
ton he is giving them. If they are no
thus paying profit to their owner
4 surely there is no profit in keepin;
| them lonpor ~ h F0r1oer